Paneer Curry – Simple Homestyle Recipe
Ready in
45 mins
Cuisine
Indian · North Indian
Prep Time
15 min
Cook Time
30 min
Serving
3-4 People
Difficulty
Easy
Calories / Serving
~450 kcal
Spicy Level
For Paneer
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Roast Paneer
Heat 1 tablespoon of butter in a kadai on medium flame. Add 200g of chopped paneer, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. Roast the paneer until it turns golden brown on all sides.
Soak Paneer
Once roasted, immediately transfer the paneer pieces into a bowl containing 3/4 cup of room temperature water. Set aside. This step helps keep the paneer soft.
Prepare Gravy Base
In the same kadai, add 3 tablespoons of oil. Once hot, add whole garam masala (2 small cinnamon sticks, 4-5 cloves, 1 cardamom) and 1 teaspoon of cumin seeds. for a few seconds until fragrant.
Sauté Onions
Add 2 medium finely chopped onions and salt to taste. the onions on medium flame until they are well fried and turn a good golden-brown color.
Add Ginger Garlic Paste and Tomato Puree
Add 1 teaspoon of ginger garlic paste and for until the raw smell disappears. Then, add 1/2 cup of tomato puree (from 2 medium tomatoes) and mix well.
Add Spices and Curd
To the gravy, add 2 tablespoons of curd, 1/4 teaspoon turmeric powder, 1 and 1/2 teaspoon chili powder, 1/2 teaspoon cumin powder, and 1 teaspoon coriander powder. Mix all ingredients thoroughly.
Cook Gravy
Cook the gravy mixture until the tomatoes are well-cooked and oil starts to separate from the sides, indicating the spices are well-fried.
Combine Paneer with Gravy
Add the roasted paneer along with the water it was soaking in to the gravy. Mix everything well. Taste and adjust salt if necessary. Cover the kadai and cook on low to medium flame for .
Final Seasoning
After , add 2-3 sliced green chilies, 1 teaspoon crushed kasuri methi, and 1/2 teaspoon garam masala. Mix well, cover, and cook for another on low flame.
Garnish and Serve
Once the gravy reaches the desired consistency, garnish with 1 tablespoon of finely chopped cilantro. Mix gently, turn off the stove, and serve hot. Enjoy your delicious homestyle paneer curry!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add a splash of creamCustomise
Add a splash of cream at the end for an even richer texture.
- Incorporate green peas for a
Incorporate green peas for a paneer matar curry variation.
Helpful Tips
Small details that can improve the final result.
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